Beirut, May 28, 2019: Bakalian Flour Mills announced the launch of Bakalian BakeLab, a professional hub dedicated to the perfection of baking using locally milled flour. On this occasion, Bakalian Bakelab organized an open house and live baking demonstrations, from May 21 to 24, 2019, at their new facilities located in Karantina.
Over the course of four days
professional bakers, and master chefs poured into the lab to attend the bread
and pastry workshops given by visiting French masters Fabrice Guery and
Frédéric Kerbérènes.
Attendees included owners and managers of bakeries, restaurants, and hotels.
Bakalian BakeLab is the first of its kind research and development lab in Lebanon filling the need for a much needed professional baking school in the country. The idea is to offer professionals the tools to improve and offer more consistent and innovative products, said Paola Bakalian, COO of Bakalian Flour Mills, adding “our first and foremost goal is to provide our industry partners with a creative and technical support system that will allow them to innovate.”
Equipped with state-of-the-art technology from Bongard and VMI (France) and over a century of milling expertise, Bakalian BakeLab will be offering consultancy work for startups and existing businesses, quality control, R&D to adapt international recipes using local flour. It will also serve as a training center and creative hub for industry discussions.
“We are investing in innovation and education. We would like to help create and mentor a whole new generation of passionate Lebanese artisan bakers and pastry chefs, and raise the quality of local baked goods, advocating a collaborative ecosystem that positively impacts the local economy.” said Patricia Bakalian, CEO of Bakalian Flour Mills.
Bakalian BakeLab is now open for professionals.
For more information, please visit: www.bakalianbakelab.com.